*Polenta Crust Pizza

Dinner was a polenta crusted pizza topped with veggies and a pecan "parmesan" crumble🍕. I love re-inventing different foods :)

Yield: 1 pizza
You will need:
-2/3 cup water
-1/2 cup hemp milk (any milk)
-3/4 cup coarse cornmeal
-1 teaspoon rosemary
-sautéed vegetables of your choice (I used: zucchini, tomato, pineapple, olives, mushrooms, pecan parmesan crumble)
Directions:
1. Preheatthe oven to 400F
2. In a pan, on med-high heat, mix the water and milk until just ready to boil and then lower the heat to 1 and add in the cornmeal, whisking so you don't get clumps
3. Cover the mix for about 20 minutes and stirring twice throughout cooking
4. At the end of the 20 minutes, stir in the rosemary or any spice you like and allow to cool
5. Press into a lined pizza pan and spread your pizza sauce on top. Bake for 30-40 minutes (to allow crust to harden)
6. Top the pizza with sautéed vegetables and cook for another 30-40 minutes, until a crispy crusted pizza forms
7. Remove from oven and enjoy!
*I ate mine with a fork and knife because the crust was delicate in some areas

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